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Potato Gnocchi Recipe
|Grated nutmeg||2 1⁄2 Milliliter|
|Plain flour||150 Gram|
|Dried egg powder||30 Milliliter|
|Grated parmesan cheese||50 Gram|
Serving size: Complete recipe
Calories 1662 Calories from Fat 622
% Daily Value*
Total Fat 71 g108.6%
Saturated Fat 39.5 g197.5%
Trans Fat 0 g
Cholesterol 666 mg
Sodium 1350.8 mg56.3%
Total Carbohydrates 208 g69.3%
Dietary Fiber 14.1 g56.2%
Sugars 5.8 g
Protein 52 g104.1%
Vitamin A 35.6% Vitamin C 147.9%
Calcium 71% Iron 36.7%
*Based on a 2000 Calorie diet
2. Season the potatoes to taste with salt and pepper. Beat in the nutmeg and flour.
3. Mix the dried egg and water to a smooth cream and mix into the potatoes. Turn on to a lightly floured work surface and knead lightly. Form into a roll and cut into 24 equal pieces. Knead each piece into a ball.
4. Bring a large saucepan of salted water to the boil. Drop the potato balls, about 8 at a time, into the water and simmer for about 5 minutes or until the balls rise to the surface. Remove with a draining spoon and place in a buttered dish. Keep hot. Cook the remaining balls in the same way.
5. Melt the butter and pour over the gnocchi, sprinkle with Parmesan cheese and serve hot.